Skip to main content New<> this month
Get the Allrecipes magazine

Pastry Cream for Pies

Rated as 4.39 out of 5 Stars

"A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs."
Added to shopping list. Go to shopping list.


1 h servings 115
Original recipe yields 8 servings (1 9-inch pie)


{{model.addEditText}} Print
  1. In a small saucepan, Heat milk to boiling point and remove from the heat.
  2. In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
  3. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Nutrition Facts

Per Serving: 115 calories; 3.7 17.3 2.4 83 26 Full nutrition

Explore more


Read all reviews 26
  1. 31 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious.

Most helpful critical review

Extremely sweet! Would definitely cut sugar in half the next time. I also used half-n-half in place of the milk. I found the cooking the combined mixture over the boiling water unnecessary ...

Most helpful
Most positive
Least positive

This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious.

This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and then po...

This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very, very good. Great filling for Boston Cream Pie.

Quel délice!!! Je cherchais depuis longtemps une recette de crème qui se marie bien avec des fruits. Facile à faire et rapide, j'ai du faire 2 tartes dans la même semaine... mon père l'a adoré a...

We made this for the first time last night and multiplied the recipie X 4 for 2 strawberry pies. I used a little less sugar than called for and the sweetness was very good. I also added a little...

it was an easy recipe, but it was a bit too sweet for my taste. Next time I'll try with 1/3 cup of sugar. I also didn't use the double boiler, but just put the contents back in the sauce pan and...

Used for the filling in a boston creme pie. Everyone loved it. Also made little parfaits out of it w/ blueberries, etc. Wonderful.

Good recipe, except it was wayyyy to sweet for me. I gave it a second try with half the sugar and it was much better.

I made this as just a custard to eat. It was a little thick for that but it was just what we had been wanting in flavor. It was wonderful